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Lemon Pound Cake

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A rich and zesty lemon pound cake that delivers buttery richness and refreshing citrus notes.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. Creaming the softened butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Gradually add the dry mixture to the butter mixture, alternating with the sour cream.
  6. Stir in the lemon zest, lemon juice, and vanilla extract.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 60-70 minutes, or until a toothpick comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.

Notes

Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.

Nutrition

Find it online: https://delishrecipezbylucy.com/lemon-pound-cake/

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